So this is the menu we are running for this Christmas

[Cain]

I don't know how many of you will actually care, but I did mention a while back I might post this, so here I am.

Starters

Tomato and red pepper soup
Creamy Stilton Mushrooms
Smoked Salmon Mousse with a Mustard and Dill centre

Main course

Roasted Turkey Breast
Beef in red wine
Fillet of Salmon with Orange and Cranberry sauce
Mushroom, Brie, Rocket and Redcurrant Filo bundle.

(all served with roast potatoes and vegetables)

Dessert

Christmas Pudding
Lemon Meringue Pie
Black Forest Gateau

(with complimentary coffee and mints)

[Jenne]

If I were ordering, I'd say, gimme the mushrooms (yum!) to start, the salmon OR the rocket next and then I'd probably bribe people at the table to order one of every dessert so I can try them all.

Great menu, Cain--how's the pudding, may I ask?  The ones we have over here in the states are not sweet hardly at all.  So I'd think the Black Forest and Lemon Meringue would be sweeter...but I am not sure.

[Cain]

They're fairly sweet.  Not quite at the level of the other two, and of course the cream offsets that, but even so they're the sticky sort of pudding, rather than the cake-sort which I have seen about.

The mushrooms are really nice, there is a very good local farm we get them from.

[Sir Squid Diddimus]

I'll have one of everything. Thank you.

[East Coast Hustle]

you guys hiring?

[Sir Squid Diddimus]

damn. 

[Iason Ouabache]

Is the salmon mousse a tribute to The Meaning of Life? Because I can't see anyone wanting to eat that on purpose. The rest of it sounds incredibly good though.

[Cain]

you guys hiring?

Sadly no.  You'd have an easy time here if we were, though.  I mean, I can prepare and cook half the meals myself, and truthfully I only really have any skill at Chinese food.  Plus, English standards are generally low, and most people order the likes of fish and chips, or steak and kidney pie.

Is the salmon mousse a tribute to The Meaning of Life? Because I can't see anyone wanting to eat that on purpose. The rest of it sounds incredibly good though.

Its actually not bad.  The mousse is the base, the body is the salmon and the mustard is very mild.  Most people prefer the mushroom starter, but this one has had no complaints so far, a miracle given how our customers can be.

[East Coast Hustle]

not that this would ever actually happen, but I like to attempt to cultivate multiple options...

what legal hurdles would I face if I were to attempt to find work in the UK? I actually have a couple connections in the restaurant business over there in the form of foreign student workers who worked under me in Maine and have now immigrated to the UK and are cooking there.

[Cain]

Well, unless you apply under the Highly Skilled Workers scheme (link) you need an employer to get you a worker's visa.

[East Coast Hustle]

OK. But once I'm in England, I can move freely to any of the other provinces of Australia, right?

[Cain]

ECH: sadly, you only get free movement around the frequently rained on bits.

BAI, I'm not sure about the salmon, but the mushrooms are easy.  Whatever mushrooms you favour, grated Stilton and cream.  Throw it all together and cook until the mushrooms are done.  Some people add alcohol, but I would advise experimenting before trying it for anyone else.

[Jenne]

Oh I have to try that.  Oh yes.  And experiment with different cheeses too, I think.

What kind of alcohol?  Marsala wine sounds like a good start...

[Cain]

I actually had port in mind, so that would probably go pretty well.

[Jenne]

Mmm...port and mushrooms--GREAT combo--yes!